sorta a first attempt at brisket ( high heat )

bacardi2001 · 03-04-2010, 10:35 PM

ok so i found an actual butcher out here in the valley, no super market but an actual butcher. im not use to the higher prices of good meat. so i got a brisket small just under 3 pounds. i seasoned it with obie-cue's sunshine grilling spice ( pic ) never used or saw it but i like it. put it on at 2:20 pm and used peach chips temps were from 315 to 338 most of the time at 3:40 pm thought i would experiment and put it in an aluminum pan with root beer to cover the bottom of pan, and tented the brisket. at this point it was at 151 degrees. 4:46 pm took it out of pan and back on grill. brisket at this point was at 190 degrees. was thinking and decided to leave it in the pan so at 190 it was at it's plateau, then dropped to 180 and stayed there for an hour and 14 minutes. at 6:23 pm pulled brisket off at 199 degrees and let rest for 10 minutes. sliced it and put it back in the pan with all juices. with some home made bbq sauce actually used this one right here was real good http://www.youtube.com/user/BBQTalk#p/u/9/3NqL5TmXmBQ on a gordita with cheese and for me it was the best meat ive ever done and it was surprisingly tender my neighbor and family liked it. i guess quality of meat does make a difference

landarc · 03-04-2010, 10:40 PM

That looks good, don't underestimate that quality of the cooking put on the meat.

Phubar · 03-05-2010, 02:58 AM

Mmmmmm.....looks good!

swamprb · 03-05-2010, 03:03 AM

I noticed Costco and some of the grocers around here have some small (3-5lbs) briskets, possibly for Passover?

early mornin' smokin' · 03-05-2010, 08:31 AM

sunshine is great stuff!!!!

Big_T_BBQ · 03-05-2010, 09:13 AM

Quote:

Originally Posted by swamprb

I noticed Costco and some of the grocers around here have some small (3-5lbs) briskets, possibly for Passover?

And St. Patrick's day. My butcher started carrying corned beef briskets like 2 weeks ago.

And that is some fine looking brisket!

Derek · 03-05-2010, 09:27 AM

Bacardi, That brisket looks like mine, but I did mine low and slow!

bacardi2001 · 03-05-2010, 09:47 AM

thanks all i will try it like this again and see what happens, but it was good

SteevieG · 03-05-2010, 10:40 AM

Nice looking brisket. I did my first high temp last week on a 6# flat. The temps were very similar to yours. It did take about 5.5 hours but it was the best I've done yet. I'll use high heat everytime now. Congrats on your success.

Nick@ParkAQ · 03-05-2010, 10:58 AM

Looks very Nice and tasty. I saw some at Costco too. They didn't look too bad at all and I might go back today and get one. I got pork ribs going in tomorrow with my wet/dry rub

Bushwacker · 03-05-2010, 11:46 AM

That's a mighty fine lookin brisky,, could you taste the Root Beer in there?,, that's an interesting soak ya got there...

bacardi2001 · 03-05-2010, 03:59 PM

Quote:

Originally Posted by Bushwacker

That's a mighty fine lookin brisky,, could you taste the Root Beer in there?,, that's an interesting soak ya got there...

more of a slight sweet taste but mixed with the natural Au jus and seasoning it was good i will do it again for sure.

bigabyte · 03-05-2010, 04:25 PM

Yep, looks like you nailed it!

BIG ALAN · 03-05-2010, 04:25 PM

Looks like you hit a home run. Good butcher shops and even Costco get the flats packaged separately as well. You must ask them to not trim off the fat cap(they will, especially Costco, to a fault: cut too much off, then repackage.) That fat cap will keep it self basting. The shops think these are going to be boiled. Many don't know that the fat cap is money to us smokers.

bacardi2001 · 03-05-2010, 04:32 PM

Quote:

Originally Posted by BIG ALAN

Looks like you hit a home run. Good butcher shops and even Costco get the flats packaged separately as well. You must ask them to not trim off the fat cap(they will, especially Costco, to a fault: cut too much off, then repackage.) That fat cap will keep it self basting. The shops think these are going to be boiled. Many don't know that the fat cap is money to us smokers.

i wish i too a pic before i opened it but it had a nice cap on it pretty thick after it was nice and jelly like. the butcher said the meat is usda choice angus beef. it was like 14 something for i think it was a 2.88 pounder maybe a little more

03-04-2010, 10:40 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That looks good, don't underestimate that quality of the cooking put on the meat. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-05-2010, 02:58 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Mmmmmm.....looks good! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-05-2010, 03:03 AM	#4
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I noticed Costco and some of the grocers around here have some small (3-5lbs) briskets, possibly for Passover? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

03-05-2010, 08:31 AM	#5
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	sunshine is great stuff!!!! __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

03-05-2010, 10:40 AM	#9
SteevieG On the road to being a farker Join Date: 02-24-08 Location: Loganville, GA	Nice looking brisket. I did my first high temp last week on a 6# flat. The temps were very similar to yours. It did take about 5.5 hours but it was the best I've done yet. I'll use high heat everytime now. Congrats on your success. __________________ ----- 18.5" WSM 22.5 WSM And a nice propane grill that gets very little use anymore...

03-05-2010, 09:27 AM	#7
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Bacardi, That brisket looks like mine, but I did mine low and slow!

03-05-2010, 09:47 AM	#8
bacardi2001 Full Fledged Farker Join Date: 09-30-08 Location: pacoima, california	thanks all i will try it like this again and see what happens, but it was good

03-05-2010, 10:58 AM	#10
Nick@ParkAQ Full Fledged Farker Join Date: 12-19-09 Location: Danville, CA	Looks very Nice and tasty. I saw some at Costco too. They didn't look too bad at all and I might go back today and get one. I got pork ribs going in tomorrow with my wet/dry rub __________________ ParkAQ Nick - Park it. Grill it! Eat It!

03-05-2010, 11:46 AM	#11
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl.	*That's a mighty fine lookin brisky,, could you taste the Root Beer in there?,, that's an interesting soak ya got there...* __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

03-05-2010, 04:25 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Yep, looks like you nailed it! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-05-2010, 04:25 PM	#14
BIG ALAN Full Fledged Farker Join Date: 08-29-09 Location: Encinitas, CA	Looks like you hit a home run. Good butcher shops and even Costco get the flats packaged separately as well. You must ask them to not trim off the fat cap(they will, especially Costco, to a fault: cut too much off, then repackage.) That fat cap will keep it self basting. The shops think these are going to be boiled. Many don't know that the fat cap is money to us smokers.

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